The Recipe

In this episode, Theo is joined by the brilliant Clodagh McKenna, the celebrated Irish chef, food writer, and television personality who has transformed a neglected 100 acre estate into a thriving organic farm and believes that happy cooking is one of the most impactful tools for mental health. From growing up in a small Irish house where her mother secretly took out a loan to send her to Ballymaloe Cookery School, Clodagh's journey is a testament to the transformative power of resilience, creativity, and cooking with purpose.
With three years spent working with Slow Food in Turin, a new ITV television series launching in October, and her cookbook Happy Cooking celebrating the balance between indulgent Friday night martinis and Monday morning clean eating, Clodagh represents a generation of cooks who embrace bold flavours, sustainable farming, and the emotional connection we have with the dishes that define us.
Clodagh prepares her beloved Ribollita Soup, a deeply nostalgic Tuscan that beautifully encapsulates her cooking philosophy of maximum flavour with minimum fuss. Using a perfectly caramelised sofrito base of carrots, celery, and onions this recipe celebrates the soul of Italian home cooking whilst showcasing the produce from her own farm at Broadspear, the forgotten corner of Highclere Park where she raises woodland pigs, Aylesbury ducks, heritage chickens, cattle, and grows over 150 varieties of vegetables and fruit in her restored walled garden.
You can find Clodagh's full Ribollita Soup recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out her cookbook Happy Cooking for more accessible, flavour packed recipes that celebrate balance, wellness, and the joy of cooking without compromise.
The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us.
Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes.
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The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the brilliant Chetna Makan, the Flavour Queen herself, a former fashion designer turned culinary star who captured the nation's hearts as a semi-finalist on the Great British Bake Off and has since spent a decade on a mission to simplify Indian home cooking. From being scouted as a fashion designer in Mumbai to moving to Broadstairs in Kent where she discovered the transformative power of food as an icebreaker and community builder, Chetna's journey is a testament to the power of resilience, creativity, and cooking with purpose.
With 10 bestselling cookbooks including her latest Five Ingredient Indian, millions of followers across social media through Food with Chetna, and a philosophy that celebrates accessible, flavour packed dishes that prove Indian cooking doesn't have to be complicated, Chetna represents a new generation of cooks who embrace bold flavours, seasonal ingredients, and the emotional connection we have with the dishes that define us.
Chetna prepares her beloved Methi Chicken, a vibrant five ingredient dish that beautifully encapsulates her cooking philosophy of maximum flavour with minimum fuss.
Throughout the episode, Chetna shares her remarkable journey from growing up in Mumbai watching her mother cook fresh meals twice a day for the family and learning that food was always at the heart of gatherings with aunties cooking together in the kitchen to studying fashion design and launching her own label before her then boyfriend decided to study medicine in the UK, the culture shock of moving to Broadstairs where shops closed at five o'clock and there were no Asian supermarkets so they would drive to Southall every four months to fill the boot of the car with rice, lentils, and atta, and why she started cooking more from scratch and using food as an icebreaker to make friends in her new community.
You can find Chetna's full Methi Chicken recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out her latest cookbook Five Ingredient Indian for more accessible, flavour packed recipes organised by ingredient with five essential masalas, menu suggestions, and dishes that celebrate the simplicity and soul of Indian home cooking.
The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us.
Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes.
Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/)
Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/)
Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/)
The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the brilliant Becky Excell, the Queen of Gluten Free, an ambassador for Coeliac UK, and an eight time Sunday Times bestselling author who has spent over a decade proving that eating gluten free should never mean missing out on a great meal.
From being diagnosed at 18 whilst at university and feeling isolated and frustrated to building a devoted community of millions who turn to her for accessible, delicious gluten free recipes, Becky's journey is a testament to the transformative power of resilience, creativity, and cooking with purpose. With her latest cookbook Feel Good Gluten Free, Becky is championing simple, flavour packed dishes that celebrate what you can eat rather than fixating on what you can't, proving that gluten free food can be indulgent, comforting, and deeply satisfying.
Becky prepares her beloved Chunky Chicken Masala with Rice and Roasted Green Beans, a vibrant, hearty dish that beautifully encapsulates her cooking philosophy of maximum flavour with minimum fuss.
Throughout the episode, Becky shares her remarkable journey from being told to give up gluten at 18 on a whim by her doctor whilst struggling with gut issues and fatigue at university to realising she couldn't get an accurate coeliac test without reintroducing gluten for six weeks, which would have derailed her degree, so she chose to live as a coeliac without the rubber stamp on her medical record.
You can find Becky's full Chunky Chicken Masala recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out her latest cookbook Feel Good Gluten Free for more accessible, flavour packed recipes that celebrate simple ingredients and joyful eating.
The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us.
Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes.
Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/)
Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/)
Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/)
The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the brilliant Alfie Steiner, better known to millions as Alfie Cooks, the self-taught home cook who has turned plant-based cooking into a global phenomenon. From his early days as a university student in Edinburgh taking photos of leftover meals and yellow sticker finds to gaining 700,000 followers in a single month and reshaping how the world thinks about vegan food, Alfie's journey is a testament to the power of passion, creativity, and making delicious accessible cooking that celebrates bold flavours without compromise.

With five million followers across social media, collaborations with Wagamama and Novotel, and a mission to make people fall in love with tofu, mushrooms, and vegetables cooked with joy and purpose, Alfie represents a new generation of cooks who prove that plant-based food can be indulgent, exciting, and deeply satisfying.

Alfie prepares his beloved Turkish Style Pasta with Crispy Tofu, a vibrant dish inspired by his local Turkish supermarket on Holloway Road and a favourite meal he shares with his fiancée Angelica.

Throughout the episode, Alfie shares his remarkable journey from growing up in a foodie household with a father who cooked incredibly well to studying Spanish and Portuguese at Edinburgh University, taking a year out to focus on his mental health, and working as a waiter at Cote where he famously spilled expensive sparkling wine on a date and got torn into by an angry customer.

He discusses why stopping eating meat five years ago helped him become a better cook by forcing him to appreciate ingredients that require more thought and nuance, the surreal moment his social media following exploded from a few hundred to 700,000 in a month and he realized this wasn't just a hobby anymore, and why his Turkish supermarket with twice daily baked bread, industrial vats of red pepper paste, and bunches of fresh herbs for a pound has become his greatest source of inspiration.

You can find Alfie's full Turkish Style Pasta with Crispy Tofu recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out his substack Veg Table for more inspiring plant-based recipes, travel food guides, and stories from his kitchen.

The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us.

Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes.

Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/)

Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/)

Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/)

The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the brilliant Jamie Oliver, the global phenomenon, tireless campaigner, and one of the most influential voices in food who has spent his career making cooking accessible, joyful, and transformative for millions of people around the world. From his early days growing up in his parents' pub The Cricketers in Essex where he started cooking at just 11 years old, to training with the legendary Gennaro Contaldo at Neal Street Restaurant, working alongside Theo at the River Cafe, and becoming a household name with The Naked Chef at just 23, Jamie's journey is a testament to the power of passion, resilience, and cooking with heart.
With over 25 bestselling cookbooks, groundbreaking campaigns including the sugar tax and school food revolution, his charity Fifteen that transformed the lives of young people from challenging backgrounds, and his latest book Barbecue: Easy Grilling Big Flavour, Jamie represents a generation of chefs who celebrate bold flavours, accessible home cooking, and the belief that food can change lives.
Throughout the episode, Jamie shares his remarkable journey from spending hours prepping vegetables in the wash up at The Cricketers surrounded by punk rockers and mods with flat tops and tall boxes instead of chef bags, to being paid one pound twenty an hour as an 11 year old working double shifts on Sundays whilst his mates played football, the moment his college friend Marco wrote down Gennaro Contaldo's name on a piece of paper and told him there were only two people in London to learn proper pasta from, and why getting the head pastry chef job at Neal Street Restaurant after swotting up on Italian cookbooks from Saffron Walden library changed his life. He discusses the culture shock of moving from quarterly menus to writing menus twice a day at the River Cafe and why Theo taught him how to truly eat by tearing bread and dipping it into sauces with complete abandon.
You can find Jamie's full Beef Stroganoff recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to order a copy of his new book Barbecue: Easy Grilling Big Flavour for more incredible outdoor recipes that celebrate bold flavours and accessible cooking.
The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us.
Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes.
Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/)
Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/)
Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/)
The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.